Question regarding steeping grains

[Marinelayer]

Hey Everybody, I am very new to brewing and this is my first post!

For my second batch of beer, I wanted to try steeping grains. Unfortunately I did so without fully researching the process and recipe I was following. So, as a result, I ended up steeping in addition to some Cara Pils and Crystal 20, Munich Malt and Wheat Malt. Had I done my proper research, I would have found that these two Malts are not used for steeping but for mashing.
All of my grains were heated between 160-170 degrees for 30 minutes.
So I can assume that I have a lot of starch in my fermenter at this point.

My question is should I ditch the batch and start new, or ride it out and see what happens? Anyone have an idea of what I might expect as a result?

Cheers, and stoked to be a part of the forum!

 

[BigMack]

I don't believe you should really have negative effects from steeping something that should be mashed. Absolutely do not dump it out. Never dump beer out until you are absolutely 1000% sure that it is something you won't drink. And even then I would recommend leaving it be for another month or two in a bottle to see if it improves.

 

[kh54s10]

I believe the Munich Malt is ok, the Wheat should have been mashed. So you will have not gotten too much by the addition of the wheat malt. But, there is nothing I would worry about. I doubt that even if starch was an issue that you used enough grains to make it a problem.

Proceed as normal. I expect it will be quite good.

I would not have steeped any Carapils as it is included in most extracts and is used for mouthfeel and head retention. So using more is usually not necessary.

 

[Marinelayer]

Thanks for the replies. My anxieties have been quelled for the time being.

One mistake at a time!